Winter Bacchanal in Boston

On a chilly December night in Boston, The Fairmont Copley Plaza toasted the season with an evening of holiday revelry called the Winter Bacchanal.

Over fifty guests gathered at two lavish feasting tables in the hotel’s glamorous lobby, for an unforgettable and one-of-a-kind dining experience among crystal chandeliers, stunning marble columns, and sparkling holiday décor.

Executive Chef Laurent Poulain presented a sumptuous, four-course menu with flavors inspired by the season and perfectly-paired wines with each course.

The evening began with a delectable amuse-bouche; a maple soy-braised pork belly slider, topped with pickled fennel and micro cilantro, and paired with Langlois Chateau Cremant Brut Rose NV. For the first course, Chef Laurent prepared a roasted local beet tartar, with soft Vermont chevre, parmesan pumpkin seed crisp and red ribbon sorrel, drizzled with beet syrup and balsamic glaze, and paired with 2010 Domaine Schlumberger Pinot Gris.

For the second course, a perfectly plump Georges Bank scallop, wrapped in North Country bacon, over creamy lemon farro with apple cider beurre blanc, and paired with 2011 François Villard Contours Deponcins Viognier. Next were citrus-glazed Long Island duck breasts, with warm leg rillette and soft truffle polenta, topped with crispy angel hair and sautéed chanterelles, paired with 2011 Chanson Savigny – Dominode Premier Cru.

Just as guests settled into a lively debate over their favorite course thus far, the game-changing grand finale emerged: a chocolate and candied orange zest baked Alaska flambé, with Grand Marnier, paired with Louis Roederer “Carte Blanche” NV. The first bites were met with a round of uproarious applause for Chef Laurent and his culinary team.

Guests lingered long after the final course, savoring every last bite, sip of wine, and conversation with friends old and new.

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